Monday, October 19, 2009

Not sure this would really be called a "roast" but that is how mom had it written down. Even funnier is that this recipe comes from my sister Kam... who will be the first to tell you she does not enjoy cooking. She says she didn't get the "cooking" gene. Anyway... this is a great little crock pot gem. I get it all ready the night before, then Brandon takes it out of the fridge and flips on the crock pot in mid morning. Dinner is done when I get home. I love it!

Kam's Roast

Layer the following, in order, in the crock pot. (I don't like scrubbing, so I usually spray my crock first. )

Sunday, October 18, 2009

For most kids (and adults) it is the same. Your birthday rolls around and you get to choose whatever you want your mom to make for dinner. My mom got off easy. For me... it was always chipped beef on toast. I know. It sounds strange, but it is my comfort food. I would NEVER order it in a restaurant, and like so many things... I just like it the way my mom made it. I finally found her recipe. I am sure when I was younger she would make it on the stove top, but this recipe comes from the cookbook that came with our first microwave. Early 80's... I am sure. Happy Birthday to me!

Put the butter in a microwave safe 1 quart bowl and melt on high for 15 to 30 seconds. This may take a bit longer if the butter is cold. Stir in the flour until blended and smooth. Stir in the milk and pepper.

Microwave on high for about 2 minutes. Stir and microwave on high for 1 to 2 minutes more or until thickened. Rinse HALF of the chipped beef to remove some of the salt. Tear the beef into small pieces. Add to sauce. Microwave in 30 second intervals until desired thickness.

Tuesday, October 6, 2009

Ok... so I don't have an Aunt Polly, and I am pretty sure this recipe came from an old cookbook. It is that time of the year to start thinking about leaves changing, crisp air, and of course... caramel apples! I like this recipe because it uses cheap ingredients with good results. I used to make it with my home ec kids, then pass them along to all the teachers. Boy did everyone look forward to caramel apple day! You'll need a candy thermometer for this one... Happy fall!

In a large pot, combine sugar and corn syrup. Heat to 300 degrees, stirring often. Add milk and margarine. (Temp will drop) Re-heat to 250 degrees, again stirring constantly*. Remove from heat and add vanilla.

*The recipe says to stir constantly, but I don't. I do keep an eye on the temp though... it seems to take FOREVER... then jumps up really fast.

Tips: When I would do this on my classroom, I would pour the caramel into my crock pot to keep it warm. I would also thin it down with a bit water. It seems to make it cover the apples better. Don't panic if you add water and it looks milky--just keep stirring. MAKE SURE YOUR APPLES ARE DRY before dipping! I would also use styrofoam bowls, and SPRAY them with Pam before putting the covered apple in. Once set, the caramel apple pops right out. You could do the same with foil @ home. Just SPRAY it... it makes life so much easier! You can also refrigerate the left overs and re-heat in the microwave. :-) Enjoy!

My Mom, Jackie Bailey Carman

Introduction

Five years ago, my mother passed away. Even though she was sick, her death was unexpected. She, like I loved to cook. She subscribed to a variety of cooking magazines, religiously clipped gems from the Wednesday newspaper, and swapped recipes with her friends. Over the years, her repertoire and recipe box grew.

Upon her passing, I became guardian of her collection. Her recipe box now filled with family favorites, and memories. Some of the recipes, I know by heart. Some I only remember having the dishes on special occasions, made the way mom made them.

To honor her, my greatest teacher, supporter, and inspiration I want to share her legacy with my memories. I will try to give credit to the original recipe owner, when I can. Many of these have been passed around and I am not sure where they came from, but I will do my best. More importantly, for me, are the memories that each of these hold.